Recipes
Chilled prawn & tomato soup
This chilled soup is super for summer – the only other thing you need is some crusty bread.
This chilled soup is super for summer – the only other thing you need is some crusty bread.
Cook: 1 Hour 30 Mins
Serves: 4
Price: £2.05 per serving
Nutritional Information
Each 603g serving contains
Energy
953kj
227kcal
953kj
227kcal
11%
Fat
12.1g
12.1g
Med
17%
17%
Saturates
3.1g
3.1g
Med
16%
16%
Sugars
11.7g
11.7g
Med
13%
13%
Salt
2.3g
2.3g
High
39%
39%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
158kj/38kcal
Typical energy values per 100g:
158kj/38kcal
Ingredients
1 red onion, chopped
1 pointed sweet red pepper, de-seeded and chopped
15g butter
2 tbsp sunflower oil
1kg vine-ripened tomatoes
1 tsp chopped fresh thyme leaves, plus extra to garnish
1 tbsp tomato purée
500g pouch Asda Extra Special Fish Stock
300g pack cooked peeled prawns (from the chiller)
1 level tbsp cornflour
Crusty bread to serve
Method
1
In a pan, cook the onion and pepper in the butter and 1 tbsp oil until soft and the onion translucent.
2
Quarter the tomatoes, then scoop out the seeds and juices into a sieve over a bowl. Discard the seeds.
3
Set aside two quarters of the tomato. Add the rest to the pan with the thyme leaves. Cover and cook gently for 10 minutes.
4
Add the purée, stock and 300ml water, and heat until simmering. Continue to simmer for 10-15 minutes. Add the cornflour mixed with a dash of cold water and heat until simmering. Leave to cool.
5
Purée the soup with a hand-held blender. Add 250g prawns and purée again until finely chopped but not smooth.
6
Chill, then transfer to four soup bowls. Drizzle with the remaining oil and garnish with the reserved tomato finely chopped, and the prawns, the extra thyme and some black pepper.
7
Serve with crusty bread.